Chop the pineapple into small pieces. Add sugar into that and cook. Add
ingredients under (3) to the cooked pieces. Grind coconut and green chilly.
Smash the mustard seeds. Mix the coconut, green chilly and mustard seeds
pastes in water and pour over the cooked pineapple and stir. Heat that
for a few minutes and then take out of the stove. Heat oil and add mustard
seeds in that to splutter. Roast pieces of red chilly and curry leaves
also in that oil and pour them over the pachadi and stir.